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Chicken is done. We probed it 1 hour 45 minutes and it was close. Probed again at 2 hours and it was done.

Went with my gut and pulled them after 1 hour in the foil. They were done. Scratch one slab between me, my brother, and my Dad as we just finished eating them. Glad I aborted 3-2-1 as 2 more hours may have been a bad outcome.

Thinking more about how those ribs looked at the 3 hour mark I am not seeing them needing 3 more hours. (2 in foil and 1 more out) I am thinking 1 1/2 hours in the foil finishes them. Thoughts ???

3 hours in. Ribs get brown sugar, honey, apple juice, and wrapped in double foil. Time for Chicken 1/2s to go on Chicken on bottom rack and ribs go back on top

Finally hit 275 at 1:50 in. Took a long time. Just set bottom vents to 50%. A liitle while ago we prepped the chickens per the Low n Slow book procedure. Cut out backbone Got them rubbed little inside and more outside

How long should it take to get up to 275? Minion method

Dale having an Angry Orchard Crisp Apple as we wait forctemp to come up.

Got the ribs out of fridge and on rack. Dale made some wings to snack on using the Genesis gas grill. Ribs are on! Waiting for temp to come up. Not sure about starting timer now or when up to temp for 3-2-1 method ???

Haven't done anything with chickens yet. Working on prepping smoker. Foiled bottom of water pan and sprayed inside with cooking spray this time. Only loading 20 briquettes in chimney instead of 40 like we did last week. Fired up the chimney. We never really noticed the "K" on them...

Gathered up the usual supplies for the rub plus some extra ingedients for the rib glaze (apple juice, honey, and brown sugar). Pulled the membrane off the back. Used the paper towel trick I read here. Rubbed the ribs with the same rub we used last week, wrapped in foil, and put in fridge.

After last week's successful Boston butt smoke we had intended to smoke bone-in turkey breasts this weekend. However, a total lack of readily availiable turkey breasts has killed that plan. My brother really wanted to do whole chickens and I wanted to try St. Louis ribs so we decided to do...

Thanks. It was a lot of fun doing it.

I've never....and I mean never have ate pulled pork without saucing the daylights out of it. I've had most of the famous Memphis BBQ such as Corky's, Interstate, Central, Tom's etc. and have always sauced. Yesterday I ate ours with NO sauce. That is how delicious it was. Thanks again all.

We did the same - thought about it about 30 minutes into the cook. After seeing that it got a little gunky at the end we thought about it again and will try to remember to leave it out next time. On another note: Foiling the bottom of the pan left it looking like new. We dumped the water in...

Well it definitely helped that there were 2 of us. I would tell my brother "wait, I got to get pictures" at those points. If I was doing to solo it would have been much more difficult to do the play by play. :) For example, when I took the picture of the coals it doesn't show that Dale was...

I just wanted thank everyone here who helped out during our innaugural smoke. Your feedback was wonderful. Finally, thanks to tvwbb.com for providing the resources.

We're thinking bone-in turkey breasts next weekend. That is what our Dad wants. He came over and made himself a couple of sandwiches while we were still pulling and loved the pork. He said it was outstanding. :)

Pulled the butts We've had several samples and it is delicious! Also, never seen it so tender anywhere. Getting ready to make a plate and eat. :)

Butts are done!!!! 10 hours. Internal temps 198-200. Probe inserts super easy. Wrapped them in foil to rest for 30 minutes then it will be time to pull.

I think you nailed it. We used 40 because it was cold out, but apparently it wasn't as cold as to need 40. Next time we will go with 20. The door smoke was only at the very beginning and seen very little during cook. Dale added 10 more briquets about 30 minutes ago just to carry us through...